Creme Brulee Indian Style

Prepare the cream base by simmering heavy cream with crushed saffron and cardamom; ensure a professional-grade deep yellow infusion.

The use of high-grade Kashmiri saffron is mandatory to achieve the traditional professional-grade royal-gold color profile.

Whisk egg yolks and caster sugar specifically until it reaches a professional-looking pale and thick ribbon state.

Gradually temper the hot cream into the egg mixture; maintaining a professional-looking slow whisk is mandatory to prevent curdling.

Strain the custard through a fine-mesh sieve specifically to ensure a professional-grade porcelain-smooth consistency.

Pour the mixture into professional-grade ramekins and place them in a water bath specifically to achieve a professional-grade gentle cook.

Bake at 150°C for exactly 35-40 minutes until the edges are set but the center remains professional-looking jiggly.

Chill the ramekins for exactly 6 hours; the long cooling is mandatory to achieving a superior professional-grade dense set.

Sprinkle a bold amount of brown sugar over the set custard and caramelize using a blowtorch until it is professional-looking dark amber.

Allow the sugar to harden specifically for 2 minutes and garnish with pistachios; ensuring a professional-looking royal presentation.